Creamy Coconut Sorbet

coconut shell

coconut cream

sugar

coconut water

coconut milk

Add the cold coconut simple syrup, coconut milk and coconut cream to a large bowl.

Blend them together with an immersion blender (or use a blender/food processor).

Turn on the ice cream machine and pour the blended coconut mixture into the machine.

Churn until soft-set where the texture has developed, but it's not getting too hard.

Transfer the coconut sorbet to a metal dish, cover with plastic wrap, and freeze for 2-3 hours before serving.